This Nihari Recipe Pakistani Curry is slow cooked stew that resembles a soup and is made with either goat, beef or lamb meat. Today I made my Nihari recipe with lamb which was cubed and has the bone in which gives it a depth of flavor.
This recipe originates from Pakatan and produces a fall off the bone tender meat dish.
You are going to want to slow cook this dish anywhere from 6-8 hours. This ensures it is fall off the bone tender and that the spices really cook into the dish. Using either an slow cooker or stove top Dutch oven will work just fine.
EXCELLENT DEEP COOKING POT & NIHARI SPICE MIX
WHAT IS NIHARI MEAT
In India this dish is either made with lamb or goat and in other parts of the world people have made it often with chicken or beef.
WHO INVENTED NIHARI
It has been said that the Mughal Empire from Old Delhi, India enjoyed this first for breakfast.
IS NIHARI SPICY
Yes it is spicy, however you can use less chili powder if desired to make it milder.
HOW NIHARI IS MADE
It is slow cooked, however in today’s culture it can also be pressure cooked to make the meat tender.
CAN NIHARI BE EATEN WITH RICE
Yes, also Naan bread, chappatis or paranthas.
NIHARI SPICE MIX
I always use a pre-made spice (as seen below) which contains almost all of the traditional ingredients
SPICES TO MAKE NIHARI
- Red Chili
- Nigella = black cumin
- Dehydrated Onion
- Bay Leaf
- Green Cardamom
- Black Pepper
NIHARI HOW TO MAKE
- You want to start by marinading your meat of choice in cooking oil a dash of water and spices. I recommended marinating it overnight. However, you can 1 hour prior to as well if your in a hurry!
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- 1 kg mutton , cubed and bone in
- 3 tbsp Nihari spice mix
- 3 tbsp wheat flour
- 4 tbsp Ghee/ butter
- 1 medium onion , diced finely
- 1 tsp ginger paste
- 1 tsp garlic paste
- Salt and pepper to taste
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp fresh ginger sliced to serve
- 2 tbsp fresh chopped cilantro to serve
- Heat 4 cup oil, add butter in a large Dutch oven.
- Add the meat and 60 grams of Shan Nihari Mix.
- Stir fry until oil separates from spices.
- Add 10 cups of water or stock.
- Stir and bring to boil.
- Cover and cook on low heat for 4- 6 hours.
- Gradually add dissolved wheat flour in the sauce.
- Stir and mix and bring back to boil and cook for 15 minutes.
- Serve hot with naan bread or rice etc and top with fresh sliced ginger and cilantro leaves.